**I've never used the demi-glace (sold by Williams-Sonoma), and use the jarred chick-broth paste in the broth aisle at the grocery store. I don't have racks for the inside of my 9X13 pan, so I make .5 in slices of onion, bunch them up single-layered on the bottom of the pan, and then place the chicken on top (so the chicken doesn't burn on the bottom). I use a little more white wine, and use every ounce of fat in the bottom of the pan, along with the sliced up onion that I used as a "rack" for the chicken. Again...very tasty...ad lib all the way!! :)